Caramel Ginger Pork

Sharee
Sharee
September 30, 2021
This caramel-ginger pork is not only tender and juicy, but also super easy to prepare. By using the Anova Precision Oven’s steam mode, you’ll get similar results to sous vide cooking, but in far less time. Notes: Feel free to double or even triple the ginger if you love its flavor.
Serves
5
Prep Time
00:15
Cook Time
01:30
Caramel Ginger Pork
4.81 (11)
789
Ingredients
2 lb
boneless pork shoulder
1 large
yellow onion, diced
7 cloves
garlic, minced
½ cup
vegetable or chicken broth
¼ cup
soy sauce
¼ cup
dark brown sugar
1 Tbsp
grated fresh ginger (see note)
1 stalk
lemongrass, outer layer removed
1 Tbsp
rice vinegar
1 Tbsp
browning and seasoning sauce, such as Kitchen Bouquet
2 tsp
fish sauce
1 tsp
sesame oil
1
dried Thai chile
1
cinnamon stick
1
star anise pod
Steps

1. Preheat the Oven

Rack
Sous Vide Mode: Off
Steam: 55%
Temp: 300°F
Heat: Rear

2. Prepare the Pork

Cut the pork into 1-inch pieces.
Prepare the Pork

3. Combine Ingredients

Combine the pork with the remaining ingredients in a Dutch oven or other baking dish that will fit in the oven.
Combine Ingredients

4. Cook

Rack
Transfer to the oven and cook, uncovered, until the pork is tender and sauce is caramelized, 1 1/2 to 2 hours.
Sous Vide Mode: Off
Steam: 55%
Temp: 300°F
Heat: Rear
01:30 Timer

5. Serve

Remove the lemongrass, cinnamon stick, and star anise. Serve, garnished with scallions and alongside jasmine rice and fresh or kimchi-style cucumbers.
Serve
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